Orange Cake with Orange Frosting
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Serves/Makes: 12
Ready in: 30-60 minutes
- 1/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large fresh eggs, at room temperature
- 1/2 cup whole milk or half & half
- 4 tablespoons cornstarch
- 1 2/3 cup plain, white flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
***Orange Frosting***
- 1 fresh orange, grated rind/zest only
- 1 tablespoon fresh squeezed orange juice
- 1/2 teaspoon fresh squeezed lemon juice
- 2 teaspoons orange brandy
- 1 large fresh egg yolk
- confectioners\' sugar, as needed
For Cake: Cream the butter, add sugar gradually until smooth. Add eggs, well beaten, and milk. Then add cornstarch, flour mixed and sifted with baking powder and salt. Bake in a lightly buttered thin layer/sheet in a large rectangular sheet cake pan at 350 degrees F for 20 to 25 minutes, or until golden brown. Cut in half. Spread one-half with Orange Filling. Put over other half, and cover with Orange Frosting. For Orange Frosting: Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg, slightly beaten. Stir in confectioners\' sugar until of right consistency to spread.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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